Garnishes

Instructions

Heat olive oil in a nonstick skillet over medium-high heat. Add bell pepper; saute 3 minutes. Stir in spinach, tomatoes and kalamata olives; cook until spinach is just wilted. Remove mixture from pan and set aside.

In the now empty pan, add 1 tsp. cooking oil and rotate to coat. Add half of the whisked egg mixture. Using a spatula, gently push eggs from edges toward the center, allowing for the uncooked egg to cook. Continue cooking, pushing and tilting pan until egg is fully set. Scoop half of the vegetable filling onto one half of the omelet. Fold omelet in half with spatula or turner and slide out of the pan. Repeat process with remaining egg and vegetable mixture.

Top each omelet with optional crumbled feta, tomato, olives, and parsley. Season with salt and pepper. Serve.